Mock Veal - cooking recipe

Ingredients

3 lb. tenderloin, boneless pork roast (partially frozen makes easy slicing)
1/2 c. flour
2 beaten eggs
1 c. Italian breadcrumbs
vegetable oil for frying
1 medium onion, cut in half lengthwise then sliced thin
1/2 c. celery, thinly sliced
1/2 lemon, thinly sliced (juice included)
1 Tbsp. grated ginger root
1/2 c. white wine
3 large cloves garlic, chopped
1/2 c. chicken broth (clear)
salt and pepper to taste
1/2 tsp. liquid crab boil (optional)

Preparation

Slice roast very thin.
Dust with seasoned flour.
Dip into beaten eggs, then coat well with breadcrumbs.
Fry quickly in hot oil until brown.
Drain and set aside.